Firecracker Style Chicken

with Salt & Pepper Wedges and Tenderstem® Broccoli

40 minutes

Ingredients

Salt

0.25 tsp

Diced Chicken Breast

280 grams

Soy Sauce

25 milliliter(s)

Spring Onion

1 unit(s)

Chinese Five Spice

1 sachet

Tomato Ketchup

2 tbsp

Red Chilli

0.5 unit(s)

Cornflour

10 grams

Potatoes

450 grams

Water for the Sauce

75 milliliter(s)

Ginger Puree

1 sachet

Sugar

0.25 tsp

Sriracha

2 sachet

Tenderstem Broccoli ®

80 grams

Utensils

Baking Tray
Frying Pan
Lid
Aluminum Foil

Nutritional Information

Per Serving

Energy (kJ):

1773 kJ

Energy (kcal):

424 kcal

Fat:

3.2 g

of which saturates:

0.9 g

Carbohydrate:

57.2 g

of which sugars:

10.5 g

Protein:

42.4 g

Salt:

4.5 g

Per 100g

Energy (kJ):

376 kJ

Energy (kcal):

90 kcal

Fat:

0.68 g

of which saturates:

0.19 g

Carbohydrate:

12.13 g

of which sugars:

2.23 g

Protein:

8.99 g

Salt:

0.95 g

Instructions

Step 1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Step 2

Pop the diced chicken breast into a small bowl with the cornflour. Mix well to coat. Heat a drizzle of oil in a large frying pan on medium-high heat. Once the oil is hot, add the chicken to the pan and stir-fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Step 3

While the chicken cooks, heat a drizzle of oil in another large frying pan on medium-high heat. Halve any thick broccoli stems lengthways. When the oil is hot, add the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper. Once cooked, transfer to a plate or bowl and cover with foil to keep warm.

Step 4

Meanwhile, mix together the sriracha (add less if you don't like heat), soy sauce, ketchup and water for the sauce (see ingredients for both amounts) in a small bowl. Once the chicken has cooked, add half the ginger puree to the pan and cook until fragrant, 1 min. Pour in the sauce, then bring to the boil. Simmer for 1 min until thickened, then remove from the heat.

Step 5

When everything is nearly ready, trim and thinly slice the spring onion. Halve the chilli lengthways, deseed, then finely chop. In a small bowl, combine the Chinese Five Spice, salt and sugar (see ingredients for both amounts). Wipe out the (now empty) broccoli pan and pop on medium heat with a drizzle of oil. Once hot, add the chilli (use less if you don't like heat), spring onion, spice mixture and the remaining ginger puree. Stir-fry for 1 min.

Step 6

When the wedges are ready, add the spicy seasoning from the pan to the wedges tray and toss to coat. Reheat the chicken if necessary. TIP: Add a splash of water if it's a little dry. Share the spiced wedges between your plates with the firecracker chicken alongside, spooning over the remaining sauce from the pan. Serve with the broccoli alongside. Enjoy!